Chicken Handi Restaurant Style l मटका चिकन l Chicken Recipe l हांडी चिकन करी l ​⁠

Chicken Handi Restaurant Style l मटका चिकन l Chicken Recipe l हांडी चिकन करी l ​⁠​⁠‪@GoanSpiceHouse‬
#chicken #chickenrecipe #chickenhandi #chickencurryrecipe #indiancuisine #matkachicken #goanspicehouse #chickenmasala #dinnerrecipe #chickengravy #konkani #cooking
INGREDIENTS:
For Marinate:
Chicken - 500gms (with born)
Turmeric powder - ¼ tsp
Salt - ½ tsp
Lemon juice - ½ lemon
Oil - 1 cup
Maggie cube - 1
Chicken masala - ½ tsp
For dry whole spices:
Dry Kashmiri red chillies - 3
Black pepper corns - 8
Big eliche or black eliche - 2
Small eliche - 3
Cloves - 4
Cumin seeds - 1 tsp
Bay leaves - 2
Dry coriander seeds - 2 tsp
Javitri - 1 piece
For gravy
Chopped onion - 2 big sizes
Chopped tomatoes - 2 medium sizes
Green chillies - 2
Hot water - 2 cups
Chopped coriander leaves
Dry masalas:
Kashmiri chilli powder - 1 tsp
Red chilli powder - ½ tsp
Turmeric powder - ½ tsp
Salt to taste
Garlic cloves - 25 small sizes
Ginger - 1 inch
METHOD/PREPARATION:
Step 1: cleaning of chicken and marinate
Clean chicken and wash thoroughly 4 to 5 times. Drain water and keep it aside. Add salt, turmeric powder and lemon juice. mix well and marinate it at least for 30 minutes.
Step 2: dry masala powder and paste
In a pan dry roast all dry masala (mentioned above) except bay leaves for 2 minutes on low flame. don’t burn it. allow it to cool down completely. Transfer in to grinder jar (add only seeds of big eliche don’t add cover) and make a fine powder. Now add Kashmiri chilli powder, turmeric powder, red chilli powder and ginger garlic. Add some water and make a fine puree.
Step 3:
In a kadai, add 3 tbsp of oil once oil heats. Add marinated chicken and fry on medium to high flame for 4 to 5 minutes. fry only 30%. Remove and keep it aside.
In a same kadai, add 2 tbsp of oil. Add chopped onion and saute till light golden in colour. Now add chopped tomatoes and green chillies. Add ¼ tsp of salt and saute till tomatoes become soft. allow it to cool down completely. Transfer into grinder jar and make a fine paste. (add water if require while grinding).
Step 4:
In a clay pot. Add 4 to 4 tbsp oil once oil heats. Add bay leaves and big eliche cover saute for some time. Now add masala paste and stir and cook till colour change or till oil release from masalas. Now add onion and tomato gravy. On low flame stir and cook till oil release. After that add marinated and fired chicken. Mix well. add salt to taste and Maggie cubes. stir continually for 2 to 3 minutes on low flame. add hot water and mix well. over and cook chicken on low flame for 45 minutes. keep stirring in between.
After 45 minutes add chicken masala and cook for 10 minutes more. After 10 minutes switch off the gas. Add chopped coriander leaves mix well.
Serve delicious chicken handi with chapati, steam rice, poee or poa as per your choice.
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[@natashahaldankar9897]

Yum 😋

[@GoanSpiceHouse]

Thank You

[@RajaSinghvlog]

Very nice yummy 😊

[@GoanSpiceHouse]

Thank You